Physiologically ripe parcels of Shiraz were mechanically harvested in the cool of the night and delivered to Nugan Estate winery for destemming and cold maceration for 48 hours at 10°C. Whole berry primary fermentation took place in small static fermenters at 24°C, with a specialized yeast strain that is respectful to varietal characters, minimizes vegetative notes and imparts esters. The wine remains on skins for a further 10 days enabling tannin polymerization and colour fixing, prior to pressing to French and American Oak for 12 months maturation. Upon completion of maturation the parcels are blended in stainless steel vessels for stabilization and filtration, ahead of bottling.

The Nugan family emigrated from Spain to Australia in 1938 and today Third Generation family member Matthew Nugan proudly carries on his family’s legacy. The Third Generation range showcases regional wines, derived from low yielding vines, that have been carefully handled to achieve great colour and flavour.

Viticulture:
Soil Types: Highly variable alluvial soils with sands
and gravels embedded in clay. Most commonly redbrown earth, consisting of loamy surface horizon
passing red-brown or grey clay.
Aspect of Vineyard: Variable
Soil Nutrition: Moderate to high fertility, low salinity,
neutral pH (6.0 – 7.0), with good levels of phosphorus,
iron, boron and calcium.
Climate: Warm, Mediterranean climate, with dry
summers and moderate rainfall in the winter months
Clone Planted: Unknown
Rootstock: Mostly own roots, some rootstock
Trellis System: Single or double wire cordon, with or
without foliage wire
Planting Distance: 3.5m x 1.8m
Irrigation: Drip irrigation
Harvest Date: March